Thursday, January 6, 2011

Savory Stuffed Bread

I got several cook books for Christmas and have been cooking a bit in the last week.  This weekend we may have snow so I think a few soups may be on the horizon.

Last weekend was chilly and rainy so I made some savory stuffed bread and we took them with us on a hike at North Point S.P.

It rained the whole time but the trails were nice and the company the best.  We were the only people in the park so we asked a ranger if it is always like that.  He said that they close the park on busy summer days because they run out of parking so I felt lucky to be there when it was so quiet.

Here is the recipe for the breads.  It takes a total of 2 hours because you have to let the dough rise before you cook them, but overall time of actual work is about 30-45 minutes... and it's worth it!

Makes 6 Breads

1 tsp dry yeast
1 tsp honey
3/4 c warm water
1 T oil
1/2 tsp salt
1/2 c wheat germ
2 c all-purpose flour

1 med onion diced
2 T oil
2 carrots diced
1 1/2 c cauliflower, finely chopped
1 1/2 tsp ground coriander
1 tsp ground cumin
1/8 tsp cayenne
pinch of ground cloves
salt to taste

1. Dissolve yeast and honey in warm water and set aside until is gets foamy, about 10 minutes.

2.  While you are waiting for that, cut up your veggies and measure out the spices into a small bowl.

3. Bread: in a medium bowl combine the oil, salt and flour, stir in yeast mixture and mix until the dough comes together.  Sprinkle dough with flour and knead for 5-10 minutes until it is smooth and elastic.  Let the dough sit in a warm place covered by a cloth until doubled in size.  About 40-50 minutes

4. Heat the oil in a skillet and saute the onions about 5 minutes.  Add carrots and cauliflower and cook for 2-3 minutes, then add the spices.  Cook on low until veggies are very tender.

5. Bread: when the dough doubles, punch it down and place on a floured surface.  Knead for 1 more minute then cut the dough into 6 equal pieces.  Roll each piece into a ball and roll out into 5-inch circles.

 6. Fill: place 1/6th of veggie mix in the center of each dough circle.  Pull sides of dough up over the feeling and press down until the circle is about 5 inches again.  You could use a rolling pin to roll it out but I thought my fingers worked just as good.

7. Preheat the oven to 450 degrees.  Place the stuffed bread on a baking sheet either oiled or use a silpat.  Cover the tray and let them sit 10 minutes.

8. Bake for 10-15 minutes, until firm to the touch and sound hollow then thumped with fingertips.

Options: you can put any veggies or bean in these but make sure they are not juicy or else the bread gets soggy.

Enjoy!  Happy New Year!

I wish you enough!

1 comment:

  1. these breads look awesome and comforting for cold days! Love the picture of you and Emily. Happy New Year!